Cashew Curd



  • 75 g raw cashew nuts, soaked for 6-8 hours
  • 3 g agar agar
  • 750 ml water
  • Any of the following vegan curd starters:
    • 2-3 tbsp of non-dairy curd
    • 8-10 green chilli tops/crowns
    • 1-2 tbsp of Rejuvelac


Drain the cashew nuts and grind them with 2-3 tbsp water to a fine paste and keep aside. Take 100 ml water in a pan and add the agar agar to it. Boil this mixture, stirring frequently, until the agar agar dissolves. Add the cashew paste to this boiling water and mix well. Immediately add the balance water to it and keep stirring for 5 minutes. As it boils, it will thicken more.

When thick, remove the mixture from the heat and keep stirring until it cools down to a lukewarm temperature (37 °C/ 98 °F). Add the starter to it and keep to set at room temperature for about 6-8 hours, depending on the climate. It may take more time to set in cooler places.

Storage/Shelf Life
This curd keeps for 4 to 5 days in the refrigerator.

Set the curd in a glass or earthen pot for best results. Keep the lid slightly open or cover with a cloth.